Hello!
The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA. You can find me regularly at the Etsy blog and bonappetit.com. I also contributed a piece to Volume II of Kinfolk Magazine.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
Feel free to contact me at hello(at)theyearinfood(dot)com. I'm available for freelance work, too. Drop a line if interested!
Enjoy!
Kimberley
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Category Archives: holiday
March 27, 2012
 My cousin once told me that looking at the photos on this site gave the impression that I live in a vast, high-ceilinged, impressively white space, filled with gauzy, billowing curtains, white furniture and polished wood floors. It was totally inaccurate, of course, but it was flattering that my photographs provided such a dreamy illusion.... Ashley - March 27, 2012 - 1:43 pm
Thanks for the link! I love your pink eggs. And it’s great getting a peek into your kitchen. Mine is very less than perfect measuring in at about the size of an outhouse. A gross illustration but not far from the truth. SG - March 27, 2012 - 1:47 pm
so gorgeous! truth in art? (haha) the secrets and stories are one of my favorite things. i really enjoyed checking out your kitchen space and thinking about all the magical things you make happen in there – wood paneling and all! i have that mortar&pestle too and love it! db - March 27, 2012 - 2:28 pm
Yes indeed, we love a good “red beet egg” here in PA. Yours look and sound fantastic. Thanks for spreading the beet egg love! kickpleat - March 27, 2012 - 2:50 pm
I love your kitchn profile!! It’s huge and full of light and you’ve got a ton of counter space, nothing wrong with that. Your eggs look amazing and I’ve been jonesing to make some deviled eggs – so springy! Audrey - This Little Street - March 27, 2012 - 3:09 pm
Such a nice twist for a regular recipe. Love it! And about your kitchen – it might have more charm than you think ;) We’re always so critical of the place we live in. Brianne - March 27, 2012 - 3:12 pm
I loved getting a peek into your kitchen today! My kitchen is also a wonky rental kitchen with ugly wood paneled cabinets, but boy, am I ever envious of the massive amount of light you have to work with. You do such beautiful things with it! Elizabeth @ Saffron Lane - March 27, 2012 - 3:56 pm
So fun to get a glimpse into the space where the magic happens! ;-) I don’t have a big, glamorous kitchen either, but I tend to believe there are so many overlooked efficiencies in a cozy kitchen. And, as so many have already said — that natural light! I’d pay good money for that alone. These eggs are quite darling, too. la domestique - March 27, 2012 - 4:09 pm
The eggs are so pretty and I really enjoyed your feature in the kitchn! I especially loved your mish mash collection of jars for holding pantry ingredients (I do the same). Maybe there’s some beauty in our imperfection? Way to put yourself out there, lady! Jacqui - March 27, 2012 - 5:23 pm
I loved seeing your sneak peek today, you’re keeping it real. And those eggs are gorgeous! Eileen - March 27, 2012 - 8:22 pm
Yay, pink deviled eggs! I may have to make a batch of pickled beets just for the pink brine…oh, who am I kidding, I’m totally going to scarf down all the beets too. :) Stacy - March 27, 2012 - 9:29 pm
From my cute-but-oh-so-dark kitchen, I thank you for your honesty! You are making one fine silk purse out of that sow’s ear, if you ask me, and decorating it fabulously to boot! Cookie + Kate - March 28, 2012 - 8:01 am
I’m amazed that you achieved such a brilliant pink color without using dyes! Way to go. I loved getting a peak at your kitchen yesterday. Mine is tiny, dark and ugly, which is why you never see it in my photos! Someday we’ll have kitchens with lots of light and marble countertops, I just know it. :) Dramatic Pancake - March 28, 2012 - 9:34 am
Like everyone else here, I really enjoyed your profile on the kitchn. It is nice to see I’m not the only one with a “real” kitchen, which definitely isn’t stopping you from producing amazing food! Honestly, I thought the space was pretty darn charming – thank you so much for sharing! :) patricia @ orange zest productions - March 28, 2012 - 11:53 am
Loving the purple, brilliant! And bravo for your immense confidence in sharing your work space, a true testament that doing wht you love requires little else than the craft itself. It’s all magic…. NicoleD - March 29, 2012 - 12:41 pm
I know exactly what you mean because most of us aren’t cooking in our dream kitchens. I love the peek inside of your space and these beautiful eggs! I try to find the beauty in things and I don’t think there’s anything wrong with that, either. It’s optimism, right? Bethany - March 29, 2012 - 1:30 pm
As a foodie with a kitchen that is MUCH smaller, darker, and homelier …. how do you get such great pics? Where do you take the pictures and what do you do to get that bright, fresh look? I have no problems cooking delicious food in my closet-sized kitchen but it’s VERY difficult to get good pictures of it. AND, those pink eggs are amazing. They should be in a museum or something! Jon - March 29, 2012 - 3:42 pm
You can keep the egg yolks centered in the whites by stirring the eggs as they cook. Just like how rolling a snowball around in your hands creates a symmetrical ball (sometimes), stirring the eggs as they cook keeps the yolk centered within the white! Love the photos, and the ethereal impression they create! Robert Richards Recipes - March 30, 2012 - 4:13 pm
This recipe looks sooo good. I’m going to give it a try this weekend when my friends are visiting. I’m sure they will all love it. :-) By the way, the photos are excellent! Holly - March 31, 2012 - 9:31 am
Thanks for the wonderful colorful documentation of seasonal foods. This week, It inspired me to theme my weekly dinner party as a seasonal spring celebration. Every dish was farm-fresh and celebrated the different colors of spring produce. It was an absolute hit. Thanks so much for your work! leela - March 31, 2012 - 9:54 am
what a pleasure it was to share your humble kitchen with the interwebs and so glad you love the pickled, gorgeous eggs! serendipity bien sur. big hug! lee Danelle - March 31, 2012 - 6:09 pm
These deviled eggs are beautiful. I love that you blogged about these just before Easter. Shelley - April 1, 2012 - 7:27 pm
my mom is freaking out about leaving eggs outside of the fridge. when you pickle them, do you put them in the fridge or leave them at RT? thank you! Kasey - April 1, 2012 - 8:59 pm
I loved the look into your kitchen! It’s always so fun to see someone in their element. I’m a little embarrassed of my kitchen, myself! It’s small and dark and too narrow for two people to comfortably work in it, but we make due with what we have! I keep reminding myself that one day, I’ll look back at the years I’ve lived in this apartment, and the meals I’ve made in my kitchen, and smile from ear to ear. fujiia - April 3, 2012 - 2:39 pm
These are absolutely gorgeous. I love the analogy between a silk purse out of a sow’s ear and showing your very real kitchen to the world, to strangers (like me!) Bailey Jane - April 3, 2012 - 8:06 pm
I. Love. Your. Blog. That is all. My kitchen is my happy place, too, so I appreciate your honest photos and honest words. Keep up the great work! I have given you a “One Lovely Blog Award” as well! Follow the link to my foodie blog to accept it, and follow the instructions to pass the blog on to who you believe are deserving recipients! Keep the blog love alive! http://foodiepatoodiebaby.blogspot.com/2012/04/reflections-in-kitchen-window-one.html Brian @ A Thought For Food - April 5, 2012 - 6:31 am
HA! I would not want my kitchen to be featured… It would be such a huge disappointment. I’m heading over now to look at your space! And these deviled eggs look marvelous! The color is brilliant. Mwah! Oliver - April 6, 2012 - 4:57 am
What are you doing with the beetroot after leaving them together with the eggs in vinegar over night? The Sunday Best: Subway Map Cuffs & Pink Deviled Eggs | Twenty Two - April 1, 2012 - 6:52 am
[...] Pink Deviled Eggs: Be the life of your next dinner party by bringing along with these beet-pickled deviled eggs. (The Year In Food) [...] Makin’ & Eggs: 24 Easter Egg DIYs to Dye For! : Wantist - April 2, 2012 - 11:37 am
[...] Bright pink deviled eggs! Dyed with beets. Visit The Year in Food for more photos and how to make [...] » Eggshells Three Ways & Delightful Deviled Eggs BrightNest Blog - April 3, 2012 - 3:07 pm
[...] For a unique spin on a springtime classic, dye your deviled eggs pink. Hint: The pink coloring comes from beet juice. For step-by-step instructions, visit The Year In Food. [...] Frohe Ostern! - Augenpralinen - kreativ und individuell Wohnen und Einrichten - April 8, 2012 - 1:01 am
[...] Eier – gefunden via the year in food. DruckenE-MailTwitterÄhnliche [...] Dreaming in Color | The Good Taste Guide - April 10, 2012 - 5:18 pm
[...] In Order: Nadia Aboulhosn, A Glamorous Little Side Project, The Year in Food Siiso, Decorista Daydreams, Casey Keasler, Electric Mannequins, A Cup of Mai, Merriment Events [...] rooftop porches | Delightful Crumb - April 12, 2012 - 8:26 pm
[...] rooftop, a makeshift porch created for a house that didn’t have one. It reminded me of Kimberley’s wonderful post about her kitchen, about the normalcy of it and her determination to continue making a silk purse [...]
December 30, 2011
 Among my friends and family, a lot of seafood is consumed this time of year. It somehow feels light and celebratory while retaining the richness and decadence that is essential to December. And in California, it’s so much a part of the season – the Dungeness crab catch begins, generally, right around Thanksgiving. I can’t... by Kimberley show hide 21 comments Adrianna from A Cozy Kitchen - December 30, 2011 - 11:03 am
I recently had dungeness crab drenched in tobasco butter (from Son of a Gun) and have been wanting to replicate that experience for months. This post has pushed me over the edge. So doing it! NicoleD - December 30, 2011 - 11:12 am
Oh my, I wish my holidays were full of fresh seafood! This sounds absolutely divine. I love your pretty table all set up for dinner. Happy New Year! Kasey - December 30, 2011 - 11:36 am
Crab is my favorite thing, at this time of year and whenever. Happy New Year my friend! May 2012 be even better than 2011! xoxo Dramatic Pancake - December 30, 2011 - 11:42 am
I am not a huge fan of crab, but this looks incredible! Your table setting is really gorgeous as well. Definitely going to have to check out that card game, as I love making both terrible and inappropriate jokes :) Happy New Year! Rachel - December 30, 2011 - 12:19 pm
You have literally just made me so happy telling me it is the season for crabs in CA at the moment – I can’t wait to be living in California in time for next Christmas! Hannah - December 30, 2011 - 12:40 pm
Yes, yes, yes! Dungeness crab is a very shiny silver lining for dreary Pacific Northwest winters. When I have my face buried in a platter of crab and oysters, I barely notice that the sun is setting at 4 o’clock. I’m glad to have another crab preparation to try (and a great excuse to open a bottle of bubbly). Thank you! Joy - December 30, 2011 - 12:41 pm
This looks utterly amazing. I just had a massive Alaskan king crab last night too. I love my crabs! Lynda - December 30, 2011 - 2:05 pm
There’s nothing to be embarrassed about this at all. Simply divine. Happy New Year to you! Christine - December 30, 2011 - 3:14 pm
Well, you’ve really outdone yourself with this recipe and photos! Wishing you a wonderful new year, and thanks for a great dinner party idea! sara - December 30, 2011 - 7:39 pm
Oh, this looks so good! I LOVE dungeness crab, and this preparation just looks fantastic! :) Elizabeth @ Saffron Lane - December 31, 2011 - 10:24 am
What a fabulous post to finish out 2011. I can’t get enough of crab right now myself — it’s some of the fullest and sweetest we’ve had in years. Happy New Year, Kimberley! Wishing you an upcoming year of much happiness and many continued successes. Ms. T - December 31, 2011 - 12:54 pm
SOLD! I was debating whether to serve dungeness crab for our New Year’s Eve dinner and this just pushed me over the edge. Gorgeous photos–that looks like a dinner party I’d savor every drop of. Cheers! nicole franzen - January 1, 2012 - 5:24 am
Looks divine, happy new year Kim :) renee - January 1, 2012 - 12:41 pm
Champagne and crab! You just nailed two of my favorite things. Happy New Year Kim! Brian @ A Thought For Food - January 2, 2012 - 9:59 am
This looks incredible! Wishing you a very happy New Year! la domestique - January 3, 2012 - 1:05 pm
Catching up on my reader, beautiful post! I’m completely obsessed with seafood this time of year. Happy New Year, lady! kickpleat - January 3, 2012 - 11:43 pm
We had dungeness crab a few years ago for new years eve and I think I’ll have to try it again next year! Happy new year! RAFA TRUJILLO - March 9, 2012 - 5:11 pm
Lovely and simple, where the recipe does not set aside the flavours of the main ingredient. I must try it out. A Time to Thrive :: Noodles with Crab + Citrus-Chili Oil » Saffron Lane :: Seasonal Food, Celebration + Life - January 4, 2012 - 3:55 pm
[...] this time of year, Dungeness crab is often enjoyed dipped in luscious melted butter, not unlike this decadent recipe from my friend, Kimberley, over at The Year in [...] My Favorites | - January 6, 2012 - 11:23 am
[...] much do you want to go eat crab after seeing this post from The Year in Food? So. [...] Savoring the Moment: Backyard Adventures & Sweet Lime Posset « Still Simmering - January 8, 2012 - 5:45 pm
[...] crabs, steamed with champagne, butter, garlic and fennel, inspired by this beautiful post on The Year in Food. For dessert, the limes from our backyard tree were the stars. After two years of nurturing and [...]
November 21, 2011
 Over the weekend, some friends and I hosted a Friendsgiving at my house. It’s a winning Thanksgiving strategy: instead of the immense pressure on the host to prepare so many dishes, people bring their favorite sides and desserts, the host takes care of the bird, and everybody is happy. It was a tremendous success; every... by Kimberley show hide 24 comments Kasey - November 21, 2011 - 4:41 pm
My friends have a similar tradition (I am so sad I missed yours!). This year, I made pie and we had 2 birds (1 fried and 1 bbq’d, which is my fave…) These potatoes look like a stellar side dish. Nicole - November 21, 2011 - 4:47 pm
I will definitely be making this for one of those dreary winter nights. It sounds amazing! stephanie - November 21, 2011 - 4:48 pm
These look delicious! If I had not already made a trip to the grocery store today, I’d head out and scoop up these ingredients. Can’t wait to try this recipe!! Melissa // thefauxmartha - November 21, 2011 - 4:48 pm
These look super good. I want! PS—I use the same brine. I may have to try your high-heat technique this year. kickpleat - November 21, 2011 - 5:18 pm
I love thanksgiving and probably should do it twice! I love that this isn’t so sweet and sticky but filling and I think it would be a perfect weeknight dinner with a salad alongside. As for the sweet potato / yam debate, I know in Canada they are labelled differently – the darker orange ones are yams and sweet potatoes are the yellow fleshed versions. la domestique - November 21, 2011 - 5:25 pm
These sweet taters look delish! Love the flavors and totally agree with you on the Greek yogurt thing. Yum. sara - November 21, 2011 - 5:45 pm
yumness! CANT wait to make these. I love the wikipedia clarification. Even in my book manuscript I go back and forth between calling them yams and SP because i couldn’t frickin’ figure it out! So thanks :) renee@sweetsugarbean - November 21, 2011 - 6:44 pm
We had Thanksgiving last month in Canada, but I’m so going to try these out over Christmas. Love the kale and the parm and the goodness that is Greek yogurt. Have a super happy Thanksgiving! Lynda - November 22, 2011 - 9:07 am
This is how we’ve celebrated our thanksgiving open houses for years. It really is a win-win. I love this riff on sweet potatoes! SG - November 22, 2011 - 9:40 am
This sounds perfect for the Friendsgiving I am attending this weekend. Thank you! Brian @ A Thought For Food - November 22, 2011 - 9:55 am
Divying it up is a great idea… though, i must admit, I do get off on the stress of it all :-) Happy Thanksgiving Darling! Brian @ A Thought For Food - November 22, 2011 - 10:38 am
These potatoes look magical! Sending you a very happy Thanksgiving! anna - November 22, 2011 - 10:46 am
Great take on a classic Turkey Day Fare – will be trying this one at home – boyfriend will be sure to love! Potatoes and cheese you can’t go wrong – Thanks for sharing. ~ Cookery for Two NicoleD - November 22, 2011 - 1:17 pm
Oh man, I love the sounds of these. Sweet potatoes with salty Parmesan and herbs. Great idea! I love subbing in Greek yogurt for sour cream. It hasn’t failed me, yet. betty - November 22, 2011 - 8:18 pm
oh wow these look heavenly i only steam these to eat but this is just an incredible idea i have to try these out! Denise - November 22, 2011 - 8:41 pm
Friendsgiving for sure! Such a winner’s dish with simple ingredients. Top on my list! Valeria - November 23, 2011 - 4:52 am
We did a Friendsgiving here in Italy last year, with all our classmates from the Masters we attended in Bra at the University of Gastronomic Sciences. There were people from all over the world, but we made it work great! It was very unconventional –so said the Americans in our group, for me it was the first one. There was no cranberry sauce (very hard to find in Italy) and chicken instead of turkey but there was tonnes of great food everybody took care of- The potluck is a gret idea for a party, always a success. My pumpkin pie made with Italian squash ended up in a second! This year it will be an in home date with my American fiancé, let see how it goes :) oh sweet escape - November 23, 2011 - 1:21 pm
i’m gonna have to try the friendsgiving approach for christmas this year. what a great idea. i don’t know why i didn’t think of it before! it totally makes the evening so much more enjoyable for the host. Cookie and Kate - November 23, 2011 - 6:03 pm
I am so enamored with this recipe. I’m completely obsessed with savory sweet potatoes, and this recipe looks just right. Fresh Equation - December 7, 2011 - 9:13 am
These look delicious! Can’t wait to try them as a new addition to our Christmas Dinner. This American Bite - December 22, 2011 - 1:29 pm
I have a bag of beautiful sweet potatoes in my car earmarked for dinner tonight – the plan had been to roast them with onions and leeks but this seems like a much better idea! Jason Pulesandero - December 31, 2011 - 9:36 pm
In Indian cuisine, food is categorized into six tastes sweet, sour, salty, spicy, bitter and astringent. low carb recipes - January 3, 2012 - 1:48 pm
these look great, I wish i found this recipe in time for christmas dinner, would have been a great addition to the menu janice - April 4, 2012 - 6:00 am
This looks delicious!!! Im going to try this one day when I have people over. Also, that thanksgiving idea sounds great. I might tell my mother about it when the time comes. Shes always stressing out about having to cook everything, then we end up making a big mess in the kitchen. Im going to save this recipe. -bookmark!-  Listening to the Vince Guaraldi Trio, wrapping presents, and wishing you a Merry Christmas. :) by Kimberley show hide 5 comments heather - December 26, 2010 - 3:10 pm
Our favorite all year round — VGT, that is. Looking forward to another year of ‘The Year in Food!’ Merry Christmas to you and yours, *Heather* kimberley - December 28, 2010 - 10:16 pm
Heather! Tell me – is there some VGT that I’ve been missing out on all this time? (I will have to look into that.) heather - December 29, 2010 - 6:31 am
Ohh, sorry for being cryptic: VGT = Vince Guaraldi Trio! We have all sorts of albums by him, though mostly we listen through out Pandora station of him and artists similar to him. Keeps us mellow and happy. kimberley - December 29, 2010 - 9:09 am
I picked up on the cryptic initials, but never knew there was any Vince Guaraldi outside of Christmas! That’s exciting. heather - December 29, 2010 - 4:06 pm
Ha, good. There is tons of Vince, plus artists dedicated to Vince’s music and sound. Check it out!
December 21, 2010
 One of my favorite things about December in California is the proliferation of fresh oranges (and all citrus, really). I love them in their simplest form, eaten by hand in sections, but placing a whole slice of orange on a piece of toast is a little awkward. And as popular and exotic a gift as... by Kimberley show hide 17 comments Rita - December 22, 2010 - 2:10 am
Mmmm… I’m in love with jams & marmalade. My perfect breakfast is caffelatte and toasted bread with butter and jam (or orange marmalade). Orange marmelade is definitely one of my favorite desserts! It’s going to be one of my next posts, actually. You know, we’re lucky enough to have a friend who brings us navel oranges from Sicily (the best oranges we’ve ever had: nothing to do with what you buy at the market…). I don’t use pectin when I make orange marmalade (I hardly use pectin when I make jams), but I use the pips and pith (which contain a lot of natural pectin) in a muslin bag. Anyway, good job, Kimberley! And compliments for the pictures! They’re always so beautiful! How do you make them? :D Barbara - December 22, 2010 - 10:21 am
First-time visitor – I have orange marm almost every day on my homemade English muffins, and I do can a few things, so I’m going to definitely try this recipe! Thanks! Jessica Feldman - December 22, 2010 - 11:55 am
So I made 4 batches of marmalade yesterday (gift for my dad for xmas) and all turned out superbly, especially the tangerine and grapefruit ones. I used Alton Brown’s recipe which was a whole lot easier than this one and it was really great. I’d recommend trying it–it yields a really authentic British marmalade. Barbara - December 25, 2010 - 11:19 am
I must tell you – I have learned more about making marmalade from your blog than anyone else. Thanks for all the information. I was always afraid to do the sealing bit, but it sounds so simple the way you describe it. Thanks very much, and I hope you have a great Christmas! Stephanie - December 29, 2010 - 10:09 pm
Yum, yum, yummy, yum! Addictively delicious. kimberley - December 30, 2010 - 2:24 pm
@Rita: My favorite oranges are from my mother’s tree. I completely agree that they don’t compare! I think that I may try a pectinless version next time. (Hopefully it’ll set!) Michael - January 2, 2011 - 1:08 pm
Looking for some help! My wife and I made orange marmalade a few weeks ago, but it didn’t set. We reprocessed, essentially doubling the pectin amount. Again, it barely set. So we reprocessed for a third time. Now we have three times the pectin amount called for and now it has set to a soft jello consistency. kimberley - January 2, 2011 - 1:16 pm
Hi Michael – That sounds like a marmalade nightmare! I wonder if perhaps you boiled the pectin too much? I know that pectin can lose its effect if overboiled. I also read (here: http://www.pickyourown.org/marmalade.php) that some marmalades can take a couple weeks to set. Do you have a link to the recipe you used? Let’s troubleshoot this. Michael - January 2, 2011 - 5:41 pm
Kim, we used Pomona’s pectin: http://www.pomonapectin.com/ We follow the directions, only bringing back to a boil for two minutes before killing the heat and canning. We only waited a week between retries, so perhaps we didn’t wait long enough? kimberley - January 5, 2011 - 9:56 am
Hi Michael – Do you have a link to the actual recipe? Also, Pomona’s has a Jamline you can call: 413 772 6816. Without having been in the kitchen with you, I’m stumped at this point! Seems like you did everything right! Good luck, and please let me know if you figure anything out. Best, Kimberley Zamipoo - January 7, 2011 - 5:36 am
What is 2 teaspoons calcium water (included with pectin) not sure I understand. this part. kimberley - January 7, 2011 - 9:51 am
Zamipoo: Included in the Pomona’s packet is a small packet of calcium. You add water to this, and use it in conjunction with the pectin when making jams. You can also buy a different type of pectin, like low-sugar pectin, and not have to worry about the calcium water. Lynn - January 13, 2011 - 8:24 am
I tried a multi-citrus marmalade recipe from Food in Jars (who I’m a big fan of) last year. That recipe didn’t contain pectin, and although I followed the recipe to a tee, it didn’t set, and tasted bitter. Searching for a recipe for the huge bad of oranges sitting on my counter. Curious if you’ve ever had your end product taste bitter (I’ve heard the peel can sometimes result in a bitter taste). Thanks! kimberley - January 14, 2011 - 10:30 am
Hi Lynn – I haven’t had an end product taste bitter, no! My guess is that the key is to use as little of the pith and any white parts of the fruit as possible. I also used navel oranges, which I suspect had something to do with the outcome, since they’re so much sweeter. What kind of oranges are you using? Zamipoo - January 18, 2011 - 6:18 pm
Thank you kimberley. I have only made jam – peach – once before and it was with liquid pectin. btw I bought my oranges tonight. 10 lbs… got them for 3.88 for 5 lbs. Bridgette Worring - April 19, 2012 - 1:00 pm
I want to do this recipe right, do I have to use the Pamona pectin or can I use the suregel or other brands of pectin? Orange Marmalade « fastachi - January 14, 2011 - 10:26 am
[...] MARMALADE from The Year in Food with generous guidance from Food in Jars Yield: about 7 half-pint jars 3 pounds navel oranges 2 [...] |
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